Molasses Bread

"Easy to make, great with cream cheese. Make ahead and freeze for future use."
photo by Xiney photo by Xiney
photo by Xiney
Ready In:
1hr 40mins
1 loaf




  • Preheat oven to 325 degrees.
  • Spray 9X4 inch loaf pan with non stick spray.
  • Sift dry ingredients together.
  • Mix liquid ingredients together, then add to dry mixture.
  • Blend well with electric mixer.
  • Pour into prepared loaf pan.
  • Bake for 1 and 1/2 hours.
  • Cool for 10 minutes in pan, then turn out and cool completely.
  • Delicious with cream cheese.
  • Freezes well.

Questions & Replies

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  1. Natalie H.
    Does it require egg?


  1. Geema
    I love molasses and this bread was full of that dark rich taste. Some currants were waving at me in the pantry as I was gathering my ingredients, so they got added to the bread. Instead of making one large loaf, I used my mini pans and made three small ones, putting two in the freezer and bringing one as a treat for a friend. Next time I make this bread, I'll add some spices and it will taste like gingerbread. I like that this bread has no oil, uses whole wheat flour and the molasses for some good nutritional value as well as good flavor. A truly fine recipe.
  2. Pamma Lamma
    Can I give this 6 or 7 stars? I followed the directions except I used all all-purpose flour and I added about 1/3 cup of raisins. I will be making this again!
  3. Xiney
    I really liked this recipe. I only had skim milk on hand and I thought it still worked wonderfully. I added two teaspoons of cinnamon and 3/4 teaspoon of nutmeg. It is very easy to make and I enjoyed the fact that it uses whole wheat flour. Next time I make it I will add raisins, I would have this time but I didn't have any on hand.
  4. lwtichey
    I love this bread. I did of course make a few changes to suit my family. I used 1/2 brown and 1/2 white sugar and added just a 1/2 tsp of cinnamon and 1/2 tsp of vanilla. It is delicious!
  5. Elizabeth T.
    I've made this twice now, and I think it's simply delicious. I do not add spices and I like the flavour as is. I decided to add a handful or raisins to the loaf I have in the oven right now. The first time I made it, I thought the recipe had errors because no eggs or oil were included in the ingredients, but I was pleased with the bread so I knew it was not a mistake.


  1. Roosie
    What wonderful bread! It has a lovely moist and dense texture and sweet molasses flavor. I happened to have whole milk on-hand, so I did use that per the instructions of the recipe, but I did make 2 other substitutions. I replaced the white flour with whole wheat pastry flour (although I am not sure this bread would not be just as wonderful with all regular whole wheat flour) and replaced the sugar with Sucanat. I managed to get everything to combine just fine without using an electric mixer- I just folded the ingredients together by hand. I did use less salt (just a couple shakes from the salt shaker) but that may be personal taste. I also baked in a 9x5 tin and it rose to a rather large loaf even in the larger pan. Lovely, lovely breakfast or snack. Next time I may try others' suggestions of adding spices (this would make a killer gingerbread recipe, I'm sure) or dried fruits or nuts! I really like that this doesn't have any oil or eggs but has such wonderful texture. Thanks for a great quickbread!


My name is Teresa, and I live in Lake Worth, Florida. I've been away from Zaar for a few years now..time sure flew! Lots has changed...some for the better, some not so much. I'm single again, and my cat, Stetson, passed away. Hopefully, I'll be around more and get back into the swing of things..I missed you guys!
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